Chickpea fritters
Make a batch of these chickpea fritters for your little ones. Full of healthy goodness, they're also freezable so are ideal for making ahead
- Preparation:
- Cooking:
- Total:
- Serves: 12 persons
Ingredients
- 1red pepper, diced
- 2shallots, diced
- 2carrots, grated (smallest function)
- 2cloves of garlic, grated
- peel of 1 lemon, grated
- 1thumb size piece of ginger, peeled and grated
- 1x 400g can of chickpeas, drained
- 1tsp garam masala
- 1tsp cumin
- 1tsp ground coriander
- 3tbsp plain flour (or any gluten-free alternative)
- 1egg
- 30g fresh coriander, chopped
- vegetable oil, for frying
- half a cucumber, grated
- 1clove of garlic, grated
- approx 150g Greek yoghurt (or a dairy-free alternative)
Instructions
Step 1
Combine the red pepper, shallots, garlic, lemon peel and ginger in a large bowl. Squeeze the carrots to remove the excess juice then add to the bowl.Step 2
Place the chickpeas in a food processor and whizz for a few seconds until broken down and crumbly. You don’t want a puree so don’t blend too far. If you don’t have a food processor just crush with chickpeas with the back of a fork.Step 3
Add the chickpeas to the bowl along with the garam masala, cumin and ground coriander.Step 4
Add the egg and mix well then sieve over the flour and mix again.Step 5
Shape into small discs and fry for around 3 minutes a side in a little olive oil.Step 6
When cooked remove and place on kitchen paper to cool.Step 7
To make the tzatziki combine the cucumber, garlic and yoghurt in a bowl. Top the fritters with the chopped coriander.